Tag: Heat sensitive compounds

Cooking can significantly reduce the goitrogenic effects of many foods by deactivating the enzyme responsible for their thyroid-inhibiting activity. This process allows for the safe consumption of nutrient-rich vegetables like kale and cabbage, even for those with thyroid concerns.

Recent studies show that while some nutrients withstand heat, flavonoids degrade under specific temperature and time conditions, often beginning around 100°C for many types. Their heat sensitivity means that understanding the factors influencing their stability is crucial for preserving their health benefits in cooked food.

Allicin, the bioactive compound found in crushed garlic, is extremely heat-sensitive, with significant degradation starting at just 60°C (140°F). Understanding what temperature kills allicin is crucial for preserving the therapeutic properties of this popular ingredient.

When a clove of fresh garlic is crushed, the enzyme alliinase reacts with the compound alliin to form allicin, a powerful sulfur compound responsible for many of garlic's health benefits. But what happens to this potent compound when heat is applied? This article examines if and how roasting affects garlic's beneficial properties.